Journal of Pure and Applied MicrobiologyVol. 8 No. 2

Antioxidant and Antimutagenic Activities of Turkish Pistachio (Pistacia vera) Rosy Hull Extract

Sarac Nurdan1* and Ugur Aysel2

1Department of Biology, Faculty of Sciences, Mugla Sitki Kocman University, Mugla, Turkey 2Section of Medical Microbiology, Department of Basic Sciences, Faculty of Dentistry, Gazi University, Ankara, Turkey.

Received on 02 August 2013 and accepted on 09 September 2013

 

ABSTRACT

In the present study, the ethanolic extract of the rosy hull of P. vera was isolated, and their antioxidant and antimutagenic properties were investigated. The antioxidant activity was determined by inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, total antioxidant activity and phenolic compounds. The antimutagenic activity was investigated by Ames Salmonella/microsome mutagenicity test. The bacterial mutant strains, Salmonella typhimurium TA98 and TA100 was used to determine antigenotoxic potentials of the test compounds. The IC50 value for DPPH radicals was 5.57 mg/ml. The total antioxidant activity increased with the increasing concentration of the extracts (1, 2.5 and 5 mg/ml), which contained linoleic acid emulsion. The total phenolic content was 17.86? 0.45 mg gallic acid equivalent/g extract. The results showed that the ethanolic extract of P. vera showed antimutagenic effects at 1, 0.1, and 0.01 mg/plate concentrations. To our knowledge, this is the first study of the antioxidant and antimutagenic activities of the ethanolic extract of the rosy hulls of Turkish Pistachio. Our results indicate that the consumption of the rosy hull of P.vera would exert several beneficial effects by virtue of their antioxidant and antimutagenic activities. These activities are an important topic in the medical field as well as in the food industry.

Keywords : Pistacia vera, rosy hull, AMES, antioxidant.